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Lobster Wedge Salad with Creamy Tarragon Vinaigrette

Lobster Wedge Salad

This Lobster Wedge Salad features baby gem lettuce wedges dressed with a tarragon vinaigrette and topped with meaty chunks of lobster, crisp bacon, poached asparagus, hard-boiled eggs, and shaved radish.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 10 minutes
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • ½ tsp baking soda**
  • 1 bunch asparagus ends removed, coarsely chopped
  • ¼ cup unsalted butter softened
  • 1 clove garlic minced
  • 2 tbsp fresh parsley finely chopped
  • ½ tsp salt
  • 4 lobster tails halved
  • 4 strips bacon
  • 4 heads baby gem lettuce quartered
  • 1 batch Creamy Tarragon Vinaigrette see below
  • 2-3 radishes shaved thin
  • Fresh sprigs of dill for serving
Creamy Tarragon Vinaigrette
  • 1 shallot coarsely chopped
  • 2 tbsp tarragon leaves tightly packed
  • 1 tsp salt
  • ⅔ cup olive oil
  • ⅓ cup white wine vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard

Equipment

  • 1 baking sheet
  • 1 small pot
  • 1 immersion blender
  • 1 mandoline

Method
 

For the Vinaigrette
  1. Place all the ingredients in a bowl or a mixing glass. Use an immersion blender to blend everything together until rich and creamy. Chill until ready to serve.
    1 shallot, 2 tbsp tarragon leaves, 1 tsp salt, ⅔ cup olive oil, ⅓ cup white wine vinegar, 1 tbsp honey, 1 tbsp Dijon mustard
For the Salad
  1. Place the eggs in a small pot and cover with cold water. Add the baking soda and bring to a boil. Reduce to a simmer and cook for 10 minutes. Transfer to an ice bath and let cool for 10 minutes before peeling.
    4 large eggs, ½ tsp baking soda**
  2. Wipe out the pot you used to cook the eggs in and place the asparagus inside. Cover with cold water and bring to a boil. Salt the water and cook for 3-5 minutes or until the asparagus is al dente. Transfer it to the ice bath as well and let cool for 10 minutes.
    1 bunch asparagus
  3. Place the butter, garlic, salt, and parsley in a bowl and mash the ingredients together with a fork.
    ¼ cup unsalted butter, 1 clove garlic, 2 tbsp fresh parsley, ½ tsp salt
  4. Arrange the lobster tails on a baking sheet, cut side up. Spread the butter on the lobster flesh. Arrange the bacon on the baking sheet as well and place it under the broiler for 3 minutes. Take the lobster off of the baking sheet and flip the bacon, broil for 3 minutes more or until the bacon is crispy.
    4 lobster tails, 4 strips bacon
  5. Extract the lobster meat from the shell and chop it into bite-sized pieces. Chop the bacon as well and set both aside.
  6. Take the eggs out of the ice bath and drain the asparagus. Peel the eggs and quarter them.
  7. Arrange four lettuce wedges on a plate. Drizzle the lettuce with the vinaigrette. Top with asparagus, lobster, bacon, eggs, radish, and fresh dill. Repeat with the remaining wedges. Serve immediately.
    4 heads baby gem lettuce, 1 batch Creamy Tarragon Vinaigrette, 2-3 radishes, Fresh sprigs of dill

Notes

** The baking soda helps break down the eggshell for easier peeling.